Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime
Need a gluten free and dairy free side dish? Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime could be a great recipe to try. This recipe serves 8. One portion of this dish contains about 10g of protein, 4g of fat, and a total of 156 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up garlic cloves, chiles, long piece galangal, and a few other things to make it today.
Instructions
1
Remove any seeds from tamarind pulp and place pulp in mini processor.
Ingredients you will need
Tamarind Pulp
Seeds
2
Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside.
Ingredients you will need
Tamarind
Water
Equipment you will use
Spatula
Sieve
3
Heat heavy large wok or skillet over medium heat.
Equipment you will use
Frying Pan
Wok
4
Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl.
Ingredients you will need
Galangal
Equipment you will use
Bowl
5
Heat oil in same wok over medium-high heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Wok
6
Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain.
Ingredients you will need
Onion
Equipment you will use
Slotted Spoon
Paper Towels
7
Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal.
Ingredients you will need
Galangal
Garlic
Cooking Oil
Equipment you will use
Slotted Spoon
Bowl
8
Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal.
Ingredients you will need
Galangal
Chili Pepper
Cooking Oil
Equipment you will use
Slotted Spoon
Bowl
9
Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
Ingredients you will need
Shrimp
Cooking Oil
Equipment you will use
Slotted Spoon
Paper Towels
Wok
10
Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth).
Ingredients you will need
Galangal
Chili Pepper
Garlic
Onion
Shrimp
Equipment you will use
Bowl
11
Transfer paste to heavy medium saucepan.
Equipment you will use
Sauce Pan
12
Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot.
Ingredients you will need
Cooking Oil
Equipment you will use
Wok
13
Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead.
Ingredients you will need
Tamarind Pulp
Fish Sauce
Palm Sugar
Chili Pepper
Jam
14
Transfer to bowl, cover, and chill.
Equipment you will use
Bowl
1
Heat oil in large wok or heavy skillet over medium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
Wok
2
Add garlic and stir 30 seconds.
Ingredients you will need
Garlic
3
Add asparagus, beans, and lime leaves; toss to combine.
Ingredients you will need
Lime Leaves
Asparagus
Beans
4
Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes.
Ingredients you will need
Vegetable
Broth
Chili Pepper
Sauce
Sugar
Jam
5
Transfer vegetables to bowland serve.
Ingredients you will need
Vegetable
1
To quickly chop the garlic called for in this recipe, use a mini processor instead of a knife.